Homemade Carrot Pie Recipe - An Alternative to a Pumpkin Pie! (2024)

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Homemade Carrot Pie Recipe - An Alternative to a Pumpkin Pie!

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Ifyou are looking for an alternative to pumpkin pie, because you cannot geta pumpkin or just want a healthy change, have I got the pie for you.This faux pumpkin pie made from carrots instead of pumpkin is amazing!It tastes almost identical to a pumpkin pie, but actually better, I think!I've done blind taste tests on people in high end restaurantswith this carrot pie and an indentical pumpkin pie, and they ALL preferredthe carrot pie and even thought it was a pumpkin pie. The pecan toppingreall "makes" the pie, in moy opinion! And given that the only fat in the pie comes from the eggs (and you could useegg whites / egg beaters instead), it is super healthy and very, verytasty! Here's how to do it, complete instructions in easy steps andfully illustrated. And it is much easier than you think, using my"patented" tips and tricks! This makes a light, fluffy pumpkin-likepie with a fresher taste. I can assure you thatyour guests will think this carrot pie is actually the best pumpkin pieyou've ever made! If you use Stevia or Splenda and nonfat evaporated milk,you can make an almost fat free (except for the crust and eggs) andsugar-free version of the pie; which still tastes GREAT!

You can even freeze the pie after cooking it.

And if you want a unique and specialcarrot or pumpkin pie, trythis pumpkin piewith a pecan topping - it is (al together now) aaaawe-some!

If you're ready for somepumpkin pie humor, after makingone, you might want to see this page!

If you like this recipe, you will probably also like myeasy pumpkin cheesecakerecipe,pumpkin bread,pumpkin butter,pumpkin soup andcomplete, easy directions to cook aRoast Turkey dinner,easy, tasty, healthy turkey gravy,applesauce,easyapple butter,cranberry sauce andcran-applesauce. And if you have never canned or made jam, applesauce, apple butter,etc, before, never fear, it is easy with mycanning directions. Don't forget to usesee these Christmas tree farm pages to find a cut-your-own tree farmor fresh-cut farm or lot near you! They're loads of fun, oftenwith Santa visits, sleigh rides or hayrides, sometimes even livereindeer and more.
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Directions for MakingCarrot Pie (Faux Pumpkin Pie)from Scratch

Yield: It really depends on the size of your pie plate,which can vary a lot. I added 2 sections, for both 8/9 inch piesand a deep 10 inch pie.

Ingredients and Equipment

Equipment

• a large microwaveable bowl or a large pot for the stovetop
• 1 large (10 inch) deep-dish pie plate (my preference) and pie crust (Click here forillustrated pie crustinstructions! they will open in a new window) - or smaller pieplates (8 or 9 inch) and crusts (Metric: a 10 inch pie plate is a pieplate with a diameter of 25 cm, and a depth of almost 5 cm)

Ingredients

To make an 8" deep or standard 9" pie

• 3 cups of raw peeled carrots (which is about 1.25 lbs or 650 gmby weight) to yield 2 cups of carrotpuree. (I use the peeled organic baby carrots from Costco)
• 1 cups sugar (metric: 200 grams). Instead of sugar, you could use
  honey (use 0.75 cups),
  natural sugar (1 cup),
  agave (1 cup),
  brown sugar (1 cup),
  Stevia (1/3 cup) or
  Splenda (1.25 cups).
  If you are usingartificial sweeteners (Splenda or Stevia) you will find that they tasteprettty good, but you will get better results when you do a 50-50 mix withsugar or honey. And diabetics, you can use Stevia orSplenda alone, in place of sugar and get pretty decent results.
• 2 teaspoons ground cinnamon (metric: 6 grams)
• 1 teaspoon ground allspice (metric: 2 grams)
• 1/2 teaspoon ground cloves (metric: 2 grams)
• 1/2 teaspoon ground ginger (metric: 1.25 grams)
• Optional: 1/2 teaspoon mace (which you will find in the very oldpumpkin pie recipes) (metric: 1.25 grams)
• 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
• 1/2 teaspoon salt (optional, I don'tuse any)
• 4 large eggs - to reduce fat and cholesterol, you may use eggwhites (like "Egg Beaters) instead, and vegans may want to useEner-G (seethis page for more information about egg substitutes)
• 1 can (12oz) of evaporatedmilk (I use the nonfat version) for best results. (metric: each canis about .35 liter, or about a half liter total))

To make a 10 inch deep dish pie

• 4.5 cups of raw peeled carrots (which is about 2 pounds (1kg) to yield 3 cups (metric: 0.7 litre) of carrotpuree. (I use the peeled organic baby carrots from Costco) 2 cups ofcooked, pureed carrots
• 1.5 cups sugar (metric: 300 grams). Instead of sugar, you could use
  honey (use 1.25 cups),
  natural sugar (1.5 cup),
  agave (1.5 cup),
  brown sugar (1.5 cup),
  Stevia (1/2 cup) or
  Splenda (1.5 cups).
  If you are usingartificial sweeteners (Splenda or Stevia) you will find that they tasteprettty good, but you will get better results when you do a 50-50 mix withsugar or honey. And diabetics, you can use Stevia orSplenda alone, in place of sugar and get pretty decent results.
• 3 teaspoons ground cinnamon (metric: 6 grams)
• 1.5 teaspoon ground allspice (metric: 2 grams)
• 1/2 teaspoon ground cloves (metric: 2 grams)
• 1/2 teaspoon ground ginger (metric: 1.25 grams)
• Optional: just under 1 teaspoon mace (which you will find in the very oldpumpkin pie recipes) (metric: 1.25 grams)
• 1 teaspoon of vanilla extract (optional) (metric: 20 grams)
• 1/2 teaspoon salt (optional, I don'tuse any)
• 6 large eggs - to reduce fat and cholesterol, you may use eggwhites (like "Egg Beaters) instead, and vegans may want to useEner-G (seethis page for more information about egg substitutes)
• 1.5 cans (12oz each) of evaporatedmilk (I use the nonfat version) for best results. (metric: each canis about .35 liter, or about a half liter total))

Note for the UK and Europe: Nestle Carnation has two sizesof cans in England: 170g and 410g - the large 410g can is 14 fl. oz.and the small 170g can is 5 fl. oz. (the same as the small can inthe US). Use one of each (19 fl. oz. total) in your pie.
Other notes:
If you can't getcanned evaporated milk, make your own from nonfat dried milk and make it twice asconcentrated as the directions on the box call for!
If you can't get nonfat dried milk, just usemilk.
If you are lactose-intolerant, use lactose-free milk orsoy milk.
One visitor tried fresh whipping cream (unwhipped) and reportedthe pie "turned out wonderful! "
Another suggests usingcoconut milk, if you are allergic to dairy.

Note: if you do not have cinnamon, cloves, allspice and ginger, youcan substitute 3 teaspoons of "pumpkin pie spice". It's notexactly the same, but it will do.

Note: If you can't get evaporated milk, you can substitute nonfatdried milk - make it twice as concentrated as the directions on the boxsay to reconstitute it. It won't be the same as evaporated milk, but itought to come close.

Recipe and Directions

Yield: One 9-inch deep dish pie or two 8-inch shallowpies

Step 1 - Peel the carrots

Prettyt self-explanatory, but if you are in a hurry, as I often am, youcan get the already peeled baby carrots and skip to step 2!

Step 2 - Prepare the simmer (cook) the carrots

Cook the carrots in boiling water until soft, about 20 minutes. Ifyou prefer, you can steam them, to retain more of the nutrients.

Step 3 - Puree the cooked carrots

Toget a nice, smooth consistency, I use a food processor.It gives the pie a smooth, satiny texture; rather than therough graininess that is typical of cooked squashes.

A regular blender works, too (unless youmade a few frozen daiquiris and drank them first..). Or even just a handmixer with time and patience.

With the food processor, it just takes 2 or 3minutes!

Another visitor says using a food mill, like a Foley Food Mill, witha fine screen, accomplishes the blending/pureeing very well, too!

Step4 - Done preparing the carrots!

Thecarrots are now cooked and ready for thepie recipe. Get the frozen daiquiris out from step 7 and take abreak! :)

Note: You may freeze thepuree or pie filling to use it later! Just use a freezer bag orother container to exclude as much air as possible.It should last a year or more in a deep freezer. On the otherhand, you may NOT "can" it:

Step 5 - Make the pie crust

Yes, I know there are ready-made pie crusts in the frozen section atthe store, but they really are bland and doughy. A flaky crust iseasy to make! Again, note that unless you use large, deep 9 or 10 dish pieplates, you may have enough for two 8 inch pies.

It is also time to start preheating the oven.Turn it on and set it to 425 F (210 C, for those in Europe)

Click here for illustrated pie crustinstructions!
(it will open in a new window)

Step 6 - Mix the pie contents

All the hard work is behind you! Here'swhere it gets really easy. Just see the ingredients section for the right amount ofingredients forsize pie you are making:

Mix well using a hand blender or mixer.

Note: You may substitute 4 teaspoons of "pumpkinpie spice" instead of the cinnamon, cloves, allspice and ginger.But I think you get better results with the separate spices.

Step 7 - Pour into the pie crust

Some people like to bake the pie crust in the oven for 3 minutes beforefilling it. I don't and the pies turn out great!
I like a deep, full pie, so I fill it rightup to about one quarter to one half inch from the very top.

Don't be surprised if the mixture is very runny! It may start as a soupy liquid,but it will firm up nicely in the oven! Note: thepie crust is brown because I used whole wheat flour! Tastes the same, butis healthier.

TIP: If youput the empty pie crust on your oven rack, with the rack slid partiallyout, you can fill it there and avoid making a mess while carrying the pieto the oven!

TIP: What do youdo if you end up with more filling than will fit in your pie crust(s)?Easy! Of course, you can make another, smaller pie crust and filla small pie pan... or just grease any baking dish, of a size that theextra filling will fill to a depth of about 2 inches (see the photo atabove right), and pour the extrafilling in.. then bake it. It will be a crustless carrot/pumpkin pie thatkids especially love! You can also use it in making carrot-basedpumpkin muffins orpumpkin bread! (justsubstitute the purred carrots for pureed pumpkin)

TIP: Youmay want to cover the exposed edges of the crust with strips of aluminumfoil to prevent them from burning! Some people make their own crustcover by cutting the rim off of a disposable aluminum pie pan!

Step 8 - Bake the pie

Bake at 425 F (210 C ) for the first 15 minutes, thenturn the temperature down to 350 F ( 175 C ) and bake another 45 to60 minutes, until a clean knife inserted into the center comes outclean.

Here is the finished pie, right out of theoven:

I use a blunt table knife to testthe pie. The one at left has already been stuck in the pie, and yousee it comes out pretty clean, when the pie is done.

Optional pecan topping- THIS REALLY MAKES THE PIE GREAT!

I think the pecan topping really makes the pie beyond excellent!While the pie is baking, chop about 1/2 cup of pecans and add them to asauce pan with 1/8 cup butter and 1/4 cup brown sugar. Over low to mediumheat, let the butter sizzle and caramelize the sugar, but be careful not tolet the butter burn! remove from heat and set aside until the pie has cookedfor about 30 minutes , and has firmed up a bit and just looks soft or wet inthe center. Then open the oven, and sprinkle the pecan topping evenlyall over the top of the pie and finish baking the pie

Step 9 - Cool the pie

And enjoy! Warmor chilled, with whipped cream , ice cream or nothing at all - it's great!Notice how the finished carrot pie is almost indistinguishable from apumpkin pie. The flavor is almost identical, too. Just less bland!And with the pecan topping (right photo) it is gourmet and appeals toalmost everyone.

You can even freeze the pie after cooking it. I just laya piece of plastic wrap (cling film) tight on the pie, after it cools down, thenpop it in the freezer.

Later, I take the frozen pie out of the freezer, put it in the fridge for about 24 hours, and then either heat it in the oven(350 F for about 15 minutes; just to warm it up) or the microwave for a fewminutes.

Tips from Visitors

Covering the edges of the crust: Comments from a visitor on November 19, 2008: "After having lost my oldbeloved recipe, I tried this one and have to say this one is top notch!One tip that might help to pass on (especially to new pie makers) is tocover the edges with aluminum foil to prevent the crust from burning. Itreally works and makes those yummy pie crusts as delicious as the restof the pie!"

Maple syrup instead of sugar: Comments from a visitor onDecember 08, 2009: "Really like your site wanted to comment on thesugar alternatives , we use maple syrup 1 cup boiled down for thicknessadds great flavor. Thanks "

Frequently Asked Questions

Q. I would like to make your carrot pie from scratch for myfamily for Thanksgiving. What would be the best way to do this? Can I make a pienow and freeze it?

Yes, the cooked carrot pies freeze pretty well, but ofcourse, everything's a little better fresh.

Q. I live in Europe, so I do not have all of the U.S.ingredients over here. I'm also not that clear on the measurement conversionsfor Example: 1 Cup = how many oz or grams (better for me) dry goods-flour andfrom oz to grams or liters for wet goods-cream? I was wondering if you wouldalso possibly know substitutes for the following items: Allspice (cinnamon?),Evaporated milk (Lowfat Cream? But then not sweetened! Add more sugar?), CriscoVegetable Shortening (Help - no idea!)

No problem! I lived and worked in Europe for 7 years,so I found a lot of good substitutions.

1 cup = 1/4 liter - about 250 ml

A visitor tells me that according to New Zealand'smost trusted cookbook, Edmonds:
1 cup of Flour = 175 g (6 oz)

1 cup of Sugar = 225 g (8 oz)

Evaporated milk is unsweetened milk that has thevolume reduced by removing some of the water - it is sort of likeconcentrated milk - about 50% reduced, still quite watery. You could makeyour own by adding 100 ml (by volume) of instant dried milk to each 100 mlof regular lowfat (or skim or nonfat) milk.

Allspice is its own spice! It is the dried,unripened fruit of a small evergreen tree, the Pimenta Dioica (typicallygrown in Jamaica). The fruit is a pea-sized berry which is sundried to areddish-brown color. Pimento is called Allspice because its flavor suggestsa blend of cloves, cinnamon and nutmeg. So you could make a blend of equalparts of cloves, cinnamon and nutmeg instead.

I use coconut oil (my grandmother used "Crisco" - but that is asaturated, hydrogenated trans fat - terrible for heart health!) Some peopleuse animal lard; which doctors also say is a saturated animal fat andtherefore bad for heart health) You could use coconut oil, butter, margarine, or evenlard. If you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near thebutter. I'm told it a good substitute for Crisco.

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